Sage and Onion Sauce

Sage and Onion Sauce

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Prep: 25 mins - 30 mins Cook: 3 hrs, 30 mins Plus overnight chilling


A great accompaniment to roast duck that can be made in advance

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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    For the stock

    • all the innards, wings and bones from the ducks



      Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

    • 100ml marsala
    • 1 medium onion, peeled and chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 large leek, trimmed, washed and chopped



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 1 bay leaf, fresh or dried
    • 1 sprig fresh thyme


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • large sprigs fresh parsley



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    For the sauce

    • 25g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 medium onions, peeled and finely diced



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 100g marsala
    • 300ml dry white wine
    • 6 large fresh sage leaves, finely chopped



      Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

    • 142ml carton double cream


    1. Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.

    2. Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.

    3. Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.

    4. Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.

    5. Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)

    6. To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.

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